I tossed a few extra potatoes in with my Sunday Oven Pot Roast so that I would have some left over for hash browns. Toss the diced potatoes in some hot oil & butter along with chopped onions and minced garlic and you have the beginnings of a favorite Southern side dish. Season with Essence, chopped thyme, salt & pepper and let them crisp up in the pan. Emeril’s Essence is available at your local grocery, but it is just as easy to make some up and keep it in the cupboard. Be patient and take care to turn the hash browns with a spatula. They will start to brown up before you know it — ready in a jiff for your hungry crew!
SOUTHERN HASH BROWN POTATOES (Serves 4-6)
- 5 medium baking potatoes, like russets (about 4 pounds), scrubbed
- 1/4 cup vegetable oil
- 3 tablespoons unsalted butter
- 1 cup diced yellow onions
- 2 teaspoons minced garlic
- 1 teaspoon Essence (recipe below)
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Place the whole potatoes in a large pot, cover with water, and bring to a boil. Lower the heat and simmer until half-cooked and almost tender, about 15 minutes. Drain and let sit until cool enough to handle. Slip the skins from the potatoes and cut into 1/2-inch dice.
- Heat the oil and melt the butter in a skillet over high heat. Add the onions and cook, stirring, for 2 minutes. Add the garlic, and cook, stirring, for 20 seconds. Add the potatoes, Essence, thyme, salt, and pepper, and cook without stirring, but shaking the pan occasionally to keep from burning, until the potatoes begin to color and crisp on the underside, about 4 minutes. Turn the potatoes with a spatula being careful not to mash, and continue cooking until uniformly golden.
- Remove from the pan and serve hot.
Emeril’s Essence (creole seasoning)
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme